Turkey Kathi Roll

Ingredients 

• 1 U.S.turkey breast
• 1 cup yogurt whisked
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• Salt to taste 
• 1 tablespoon ginger-garlic paste
• 1/2 lemon 
• 1 tablespoon mustard oil
• 1 teaspoon oil
• 2 teaspoons butter
• 3 eggs
• 4 lachcha paranthe
• Kasundi mustard paste as required
• Sirka pyaaz-green chillies as required
• Green chutney to serve

Method

1. To make the marinade, take yogurt in a large bowl, add Kashmiri red chilli powder, garam masala powder, cumin powder, salt and ginger-garlic paste. Squeeze the juice of lemon into it and mix till well combined. Add mustard oil and mix well.
2. Cut the U.S. Turkey into 1 inch cubes. Add these cubes to the marinade and mix till all the cubes are well coated with the masala. Set aside to marinate for 1-2 hours.
3. Skewer the pieces onto soaked satay sticks.
4. Heat oil and butter in a non-stick grill pan. Place the satay sticks in and cook on high heat for 2-3 minutes, turn the satay sticks and continue to cook the other side for 2-3 minutes. Reduce the heat to medium and cook, turning the sticks a few times, till the turkey is completely cooked all around. Take the pan off the heat.
5. Break eggs into a bowl, add salt and whisk well with a fork.
6. Heat a non-stick tawa.
7. To make each roll, place 1 parantha on the hot tawa. Cook for 1 minute and flip. Pour some beaten egg over it and spread it evenly. Carefully flip the parantha and cook for 1-2 minutes. Flip and place it on a worktop with the egg side facing up.
8. Apply some kasundi mustard paste. Sprinkle some sirka pyaaz-green chilli over it. Keep turkey pieces from 1 skewer stick over it and roll it tightly.
9. Halve each roll diagonally and place on serving plates, garnish with onions rings and coriander sprigs and serve immediately with green chutney.